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Oriental pea soup

Oriental pea soup


300 g pale peas

2 shallots

2 spring onions

50 g butter

1 untreated lemon

1 teaspoon sugar

1 teaspoon curry powder

500 ml chicken bouillon


white pepper

125 g crème fraîche

some peppermint leaves


First wash and drain the peas. Peel the shallots and dice them into small pieces and clean the spring onions and cut them into small rings.

Melt the butter in a saucepan and sauté the shallots and spring onions until golden brown. Grate 1/4 of the lemon peel and stir in together with the sugar and curry.

Pour in the bouillon, add the peas and simmer covered over low heat for 20 minutes. Season with salt and pepper.

Puree the oriental pea soup with a hand blender, stir in the crème fraîche and serve with fresh mint leaves.

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